Lobster Mac and Cheese

5 stars (2 reviews)

The ultimate comfort food kissed with luxurious seafood, my stovetop lobster mac & cheese recipe features three decadent cheeses and a crispy breadcrumb topping. It's a favorite for when I want to make something a bit special, like cozy date nights and dinner parties, but isn't overly rich or complicated.

Prep Time30

Cook Time20

Total Time50

Course: Main, Main Course, Seafood

Cuisine: American

Servings: Servings

Calories: 724kcal

Author: Sommer Collier

Ingredients

16 ounce box dry macaroni noodles or any small pasta shape
3 tablespoons butter
2 tablespoons all-purpose flour
3 cups half & half
4 ounces cream cheese softened
4-5 teaspoons Old Bay seasoning or Cajun seasoning
2 cups shredded sharp cheddar cheese off the block
1 ½ cups shredded smoked gouda off the block
1 – 1 ½ cooked lobster tails four 4-6 oz tails
2 tablespoons chopped parsley

Optional Breadcrumb Topping -

½ cup panko breadcrumbs
3 tablespoons butter
Salt and pepper

US Customary - Metric

Instructions

If you purchase raw lobster tails, use our tutorial for cooking lobster tail before continuing. Then cut the shells with kitchen shears and discard the shells. Chop the lobster meat into 1-inch pieces. Set aside.
If you want the crunchy breadcrumb topping, set a small skillet over medium heat. Add the butter to the skillet. Once melted, stir in the panko breadcrumbs and generously sprinkle with salt and pepper. Stir until the breadcrumbs are golden-brown. Set aside.
Shred both hard cheeses. Then set out the cream cheese to soften.
Place a 6 quart pot of heavily salted water on the stovetop. Set on high heat and bring to a boil. Drop the pasta into the boiling water. Stir well and cook according to package instructions. Usually 6-9 minutes for al dente. DO NOT overcook the pasta; it should still be slightly firm. Then scoop out 1 cup of pasta water for later use, and drain the pasta in a large colander.
Set the pot back over medium heat for the cheese sauce. Add 3 tablespoons butter to the pot, then whisk in 2 tablespoons flour. Continue to whisk for 2-3 minutes until the roux mixture is golden in color. (This ensures even thickening without a grainy texture. If the roux is too light, the texture won’t be completely silky.)
Whisk the half & half into the roux, stirring until there are no clumps. Then add the cream cheese and Old Bay seasoning, whisk well to break up and melt the cream cheese. Add the shredded cheese and stir to melt the cheeses. Lower the temperature to make sure the cheese sauce doesn't boil. (This can also break or curdle the cheese sauce and create a grainy texture.)
Pour the drained pasta into the cheese sauce and stir to coat. Stir to coat the pasta well. If the cheese sauce seems too thick, add some of the pasta water to loosen the cheese sauce. (You can add as much or as little as desired.)
Now stir in the cooked lobster chunks and parsley. The sauce does thicken a little as it cools, so if you want the sauce a little saucier, stir in ½ cup of the reserved pasta water. Serve warm with a sprinkle of toasted breadcrumbs and extra parsley.

Video

Notes

Leftovers will keep for 2-3 days in an airtight container in the fridge. But honestly, I think it's best to enjoy this seafood mac and cheese the same day it's made. While the flavor will still be great, the beautiful pieces of buttery lobster can get chewy if refrigerated and reheated.

I also don't recommend freezing the dish for the same reason.

Nutrition